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Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

Pumpkin Cheesecake Recipe [Video]

Pumpkin Cheesecake made with sweet gingersnap cookie crumbs crust, and creamy pumpkin filling is the best dessert you can have on your Thanksgiving tableIf you love pumpkin pie, you are going to really love this cheesecake. 

Is your oven full of other goodies? Try our Instant Pot Pumpkin Cheesecake seasoned with pumpkin spice, brown sugar, and vanilla. These Ultimate Pumpkin Cheesecake Bars are also a wonderful dessert with graham cracker crust on the bottom and cinnamon whipped cream on top.

Surprisingly, cheesecake has been around since the fifth century BC. The ancient Greeks made the first ones from fresh cheese that they pounded until it was smooth and then mixing it with honey and flour. Then, they cooked it on a griddle above the fire. The first cheesecake recipe was printed in 1390 by King Richard’s cooks who called them cheese tarts.

Also known as pumpkin pie cheesecake, this is my family’s favorite cheesecake now. Although we love traditional cheesecake, this dessert is just perfect for the holidays. It is my favorite recipe because it is so easy and makes such a nice addition to the rest of the pumpkin desserts.

During the holiday season, I love using gingersnap cookie crumbs as the base of the cake. However, feel free to use graham cracker crust as well. Both are great and work perfectly fine here. 

What I love about it is that is not overly sweet, and it has the perfect texture with the ideal amount of pumpkin flavor. When you bake it, your home will smell incredible. You will not want to wait for it to cool off. It is that appealing and delicious!

Also, this is an easy recipe to follow, and it tastes pretty much like a rich, restaurant-quality cheesecake but with a nice pumpkin flavor. Basically, you end up with a dessert that is not only rich and creamy, but also very seasonal, festive, and very yummy!

This is a great Thanksgiving or Christmas dessert to serve in individual slices. Also, for the ultimate sweet ending, top it with whipped cream and drizzle some maple syrup!

Ingredients needed:

To make this fantastic pumpkin cheesecake recipe, all you need are the ingredients shown below. When you are ready to begin making your cheese cake, scroll down to our recipe card at the bottom of this page.

Crust:

  • Gingersnap cookie crumbs
  • Melted butter: Unsalted butter is best.
  • Packed brown sugar
  • Ground cinnamon
  • Ground nutmeg

Pumpkin cheesecake filling:

  • Room temperature cream cheese: Softened.
  • White sugar
  • Brown sugar
  • Salt
  • All-purpose flour
  • Large eggs: At room temperature.
  • Pureed pumpkin: Pure pumpkin puree, not pumpkin pie filling.
  • Sour cream
  • Heavy cream
  • Vanilla extract
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Ginger

Cinnamon whipped cream:

  • Heavy whipping cream: Cold.
  • Granulated sugar
  • Vanilla extract
  • Ground cinnamon

How to make pumpkin cheesecake from scratch?

Make the pie crust:

  1. Prep the pan: First, coat a nine or 10-inch spring form pan or cheesecake pan with baking spray and set it aside.
  2. Wrap the outsides: Then, wrap the outside of the pan with a double layer of aluminum foil. You need to cover the sides and bottom but only on the outside of the springform pan.
  3. Combine the ingredients: Next, mix crumbled ginger snaps with the melted butter, brown sugar, and cinnamon in a medium bowl.
  4. Press it down: After, press the crust mixture into the springform pan and use a measuring cup to press it down. You want it to go about one inch up the sides of the pan.
  5. Chill the crust: Last, put the crust in the refrigerator for at least 20 minutes to chill.

Make the filling:

  1. Preheat the oven: Before you begin making the filling, preheat your oven to 325 degrees F.
  2. Beat the cream cheese: While you wait, beat the cream cheese for one minute in a large bowl with an electric mixer. Then add the sugars, flour, and salt and mix until it is smooth. Scrape the sides of the bowl with a thin spatula to get it all mixed in.
  3. Add the eggs: Then, turn the mixer to low and add eggs, one at a time just until they are combined. Do not overmix them.
  4. Add the rest of the ingredients: Next, add pumpkin puree, spices, vanilla, cream, and sour cream and beat until it is mixed through, scraping the sides and bottom of the bowl as you go.
  5. Pour it in: Lastly, pour the batter into the prepared pan. Level the top with a spatula.

Bake the cheesecake:

  1. Make the water bath: To bake, place the cheesecake into a large roasting pan deep enough to add water. Pour boiling water into the roasting pan about halfway up the sides of the springform pan.
  2. Bake the pie: Put the whole thing into the preheated oven and bake for 45 to 50 minutes. The cheesecake should be just a little wobbly in the middle but puffed up and solid on the sides.
  3. Cool: After, turn off the oven and leave the oven door open with just a crack. You can use a wooden spoon to keep it open. Let it cool in the open oven for 45 to 50 minutes. Then remove it and set it on a wire rack or cooling rack to cool completely.
  4. Chill the cheesecake: Once the cheesecake is completely cool, remove it from the oven, cover with plastic wrap, and chill it in the fridge for at least five or six hours.
  5. Loosen the sides and chill some more: Then, run a butter knife around the edges of the pan to release it, and keep it in the fridge until you are ready to serve.

Make cinnamon whipped cream:

  1. Whip the topping: To make the whipped cream, first mix the vanilla, cinnamon, sugar, and cold cream in a large bow with a stand mixer at slow to medium speed. Gradually increase the speed as you go. Continue to mix until soft peaks form and the whipped cream holds its shape.
  2. Serve pumpkin cheesecake: When ready to serve, put the whipped cream in a pastry bag with a star tip and pipe it onto the cheesecake. Garnish with pumpkin candies and serve.

Recipe variations:

  • Graham cracker crust: Feel free to use a graham cracker crust instead of this cookie crust. You can use graham crackers to make your own graham cracker crumbs and make your own or buy one from the store.
  • Lower fat: Low-fat cream cheese is fine too, but it is not as creamy.
  • Fresh pumpkin: Instead of canned pumpkin puree, you can use fresh pumpkin. Try our easy recipe for homemade pumpkin puree.
  • Gluten-free: Use GF flour instead of regular flour for gluten-free pumpkin cheesecake.
  • Chocolate: Add 1/2 cup of chocolate chips to the batter for a chocolatey pumpkin cheesecake.
  • Other flavors: Feel free to add your own favorite flavors. For example, you could add almond extract to the filling or use caramel sauce on top instead of whipped cream.
  • Go nuts: Use chopped pecans ground in the food processor mixed into your crust for a nutty flavor.

How to serve:

This delicious cheesecake recipe is so yummy and goes great with any meal but is especially popular at our house during the holidays. We always have to have a unique pumpkin dish, but this is one that we like to have every year. Here are some tasty serving suggestions to try.

  • Top this scrumptious pumpkin cheesecake with caramel sauce for an even more decadent dessert.
  • You can also add chopped pecans or walnuts on top of the whipped cream before serving.
  • Instead of caramel sauce, try our creamy instant pot dulce de leche recipe.
  • Chocolate syrup and mini chocolate chips would also be great on top of this scrumptious cheesecake.
  • This pumpkin cheesecake goes great with any entree. If you are making Thanksgiving dinner, try our perfect oven-roasted turkey or this amazing herb-roasted turkey recipe.
  • For more cinnamon flavor, go ahead and sprinkle some more cinnamon on top of the whipped cream. Or mix some cinnamon with sugar for a sweeter topping.

Frequently asked questions

How do I make my own pumpkin pie spice?

The ingredients for pumpkin spice are probably already in your kitchen cabinet. All you will need for this easy recipe is three tablespoons of ground cinnamon, two teaspoons each of nutmeg and ground ginger, and 1 1/2 teaspoons each of ground allspice and cloves. If you use pumpkin pie spice often, make a double batch and store it in your cabinet for future recipes.

Why is my pumpkin cheesecake runny?

Using low-fat ingredients can cause a runny cheesecake. The low-fat sour cream or lower-fat cream cheese could both be the culprit. It is the fat in these ingredients that make your cheesecake creamy. Also, using too much liquid in your ingredients could also be a problem. Make sure you read the recipe carefully.

How long do you bake a cheesecake?

As a general rule, you want to bake it for about 50-65 minutes. However, because each oven is different, the baking time might differ. Therefore, it’s best to check on it prior to the 50 minutes mark, not to overbake it.

Remember that it will be done, when the edges will be lightly browned and the center is just set and is a little jiggly.

Also, keep in mind to rest it in the oven with the door open and still continue cooking for a bit. Therefore, you do not want to have a firm center prior to resting.

Do I have to use a water bath?

You can absolutely make this creamy cheesecake without a traditional water bather. A water bath simply means baking the cheesecake in its springform pan inside another larger pan that is filled with boiling water (or hot water) and set on a large roasting pan. The benefit of the water bath is that it helps prevent cracks, and it does not overcook the cake. 

How do you keep the cheesecake from cracking?

To prevent it from cracking, I recommend doing the following:

  1. First, ensure that all the ingredients are at room temperature
  2. Mix your cheesecake as little as possible once the eggs are added to avoid incorporating extra air into the batter
  3. Also, adding some flour to the batter helps to prevent cracks as well
  4. Do not open the door oven while baking the cheesecake. If you open it, the internal temperature will drastically change, and this might result in a crack. 
  5. In addition, DO NOT overbake it. The cheesecake is done when the center is slightly wobbly, and the edges are lightly browned and puffy. The center will firm up as it cools in the oven. 

How to store leftovers:

  • Store: You can store leftover pumpkin cheesecake in an airtight container and refrigerate it for up to three days.
  • Freeze: You could also freeze your pumpkin cheesecake for up to three months. First, ensure to cool it on the counter before freezing. You can also chill it in the refrigerator if desired. Just remove the outer rim from the springform pan. Then, wrap it with plastic wrap, after that in foil, and freeze it.
  • Thaw: For the best flavor and texture, be sure to remember to put your frozen pumpkin cheesecake in the refrigerator to thaw overnight before serving.

More great Thanksgiving desserts:

Recipe Tips:

  • Freshly whipped cream gives you an extra creamy cheesecake.
  • Do not use whipped cream cheese. You have to use blocks.
  • To save prep time, use a pre-made crust from the store.
  • Another way to save time is to buy whipped topping from the store and add your own cinnamon to it.
  • Use a wooden spoon to hold your oven door open for cooling.
  • Not all ovens cook at the same oven temp so your baking time may be slightly different.
  • It is important to use hot water for the water bath to keep the cheesecake from cracking.
  • Use a food processor to crumble the gingersnap cookies into fine crumbs.
  • Instead of a piping bag, you can use a plastic baggie. Just cut off one of the corners. 

Pumpkin Cheesecake

  • Prep Time30 MIN
  • Cook Time1H
  • Servings 12 slices

Ingredients

Crust:

  • 2 1/4 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter melted
  • 1 tablespoon packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Pumpkin Cheesecake Filling:

  • 24 ounces cream cheese room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 large eggs room temperature
  • 15 oz can pumpkin puree or pumpkin pie filling
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon ginger

Cinnamon Whipped Cream:

  • 2 cups heavy whipping cream cold
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

Cheesecake Crust:

  • Lightly coat a 9-inch or 10-inch springform pan with nonstick baking spray and set aside.
  • Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from the outside.
  • Add all the ingredients except butter to a large bowl and stir to combine.
  • Add melted butter and stir until well combined.
  • Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
  • Refrigerate for at least 20 minutes.

Pumpkin Cheesecake Filling:

  • Preheat oven to 325 degrees F.
  • In a large bowl, beat cream cheese for 1 minute. Add both sugars, salt, and flour, and mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  • With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
  • Add pumpkin puree, sour cream, cream, vanilla extract, and spices, and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
  • Pour the batter into the prepared pan. Level the top with a spatula.

Bake:

  • Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  • Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.

Cool:

  • Turn off the oven and crack open the door. Cool the cheesecake completely in the open oven.
  • Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  • Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Cinnamon Whipped Cream:

  • Add cold cream, sugar, vanilla, and cinnamon to a large bowl.
  • Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  • Add the whipped cream to a pastry bag, fitted with a star piping tip, pipe it onto the cheesecake and garnish with pumpkin candies.

Nutrition Facts

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Comments

(23)
Rachel

Rachel

Yum, this looks so good. I can't wait to try this out. I love cheesecake.

CLAIRE BELLEFEUILLE

CLAIRE BELLEFEUILLE

Can’t wait to try this; good change from the usual pumpkin and apple pie!

monica Shinnebarger

monica Shinnebarger

I am looking for a pumpkin cheese cake without a crust. How would I bake this cheesecake in a pie plate?


Catalina Castravet

Catalina Castravet

Just skip the crust, this will make too much for a pie, more like two pies.

Gayle

Gayle

Can this cheesecake be made in the instant pot? If so, what is the cook time?


Catalina Castravet

Catalina Castravet

Hi Gayle, please check my recipe for Instant Pot Pumpkin Cheesecake, it is delicious, just search for it on the blog.

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